Scallop Salad
(Serves 4)

16 pieces 16/20 scallops
1/2 cup Orange, Ginger & Coconut Sauce
4 cups spinach (preferably baby leaves) washed and dried
1 cup roasted pepper with garlic and basil
1 oz olive oil
1/4 cup dijon mustard herb vinaigrette

In a saucepan over medium heat, sauté the scallop in olive oil approximately 5 minutes. Add 1/2 cup of Chef Pascal Orange, Ginger & Coconut Sauce and let cook for approximately 3 minutes. Meanwhile, in mixing bowl, toss the spinach with the dijon mustard herb vinaigrette. Arrange the salad on 4 plates. Divide the roasted pepper and arrange it over the salads. Around each plate place 4 scallops and spoon the sauce over the scallops.